2 lbs. boneless chicken breasts, pound to 1/8 inch thickness (4 breasts)
salt and pepper
1/3 cup all-purpose flour
1/3 cup olive oil
2 tbsps. butter
1 cup chicken broth
1/2 cup dry white wine
2 medium lemons
Sprinkle chicken breasts with salt and pepper; coat with flour.
Heat oil and butter in a 12 inch pan over medium high heat.
Brown chicken breasts on both sides, removing pieces as they brown.
Reduce heat to low and stir in broth and wine - scraping bottom of pan to loosen brown bits. Return chicken to pan, cover and simmer 15 minutes until fork tender. Remove zest from one lemon and cut lemon in half; squeeze to remove juice. Thinly slice the other lemon.
Remove chicken breasts from pan and keep warm.
Stir lemon juice and zest into liquid; add slices of lemon. Heat to boiling. Spoon liquid over chicken and sprinkle with parsley.
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